Ak's Cookbook: THAI RED CURRY WITH TOFU & VEGGIES| DELICIOUS RECIPE

During the pandemic time, we had been getting to-go parcel of Thai curry from Thai Restaurants whenever I felt like taking off from cooking. But then I tried this recipe at home, at first I thought My kid may not like it, but you don't believe he loves the curry as much he loves the one from restaurant 😉

With cold weather, nothing is better than diving into a bowl of this hearty yet healthy comfort food that’s layered with flavors. I could just drink the coconut milk-based sauce. The curry is savory, salty, there’s natural sweetness from the sweet onions, carrots, and coconut milk. Thai red curry adds a richer and smoother flavor profile than the Indian Red chilly Powder, so I would suggest you to use the Red curry paste available in the market.

Its a very easy recipe if you have all the ingredients ready with you. It would take approx. 20 - 25 minutes to prepare this delicious curry. So, lets begin😊

Restaurant Style Thai Red Curry with Tofu & Veggies

Ingredients: { Preparation time 20-25 minutes}

Tofu Fry:

250 GMS Tofu's cut in Medium pieces

1 tsp Kashmiri red Chilly powder(mild in spice level)

1/2 tsp turmeric Powder

1tbsp Cornstarch

1tsp Salt

1tbsp Olive Oil

Thai Red Curry:

2 to 3 tablespoons coconut oil

1 medium/large sweet/yellow onion, diced small

5 cloves garlic, finely minced

1 tablespoon fresh ginger, finely chopped

1 Thin Sliced Capsicum or Bell Peppers

5 to 6 Half cut Baby Carrots

2- 3 table spoon Thai curry paste ( In addition I add 1tbsp Kashmiri Red chilly powder to make it medium spicy.

1/2 teaspoon freshly ground black pepper, or to taste (Optional)

1 to 2 tablespoons Palm sugar, to taste

300ml Coconut Milk ( You can use fresh one if available)

Rice ( Basmati Rice) / Roti, optional for serving

{I use these Red curry paste and coconut milk which I get in Walmart Store}

Method:

Tofu Fry:-

Marinate Tofu's with the spices and Bake in air fryer for 15 minutes (In between after 7 minutes toss them out so that they cook even and crisper.

You can do the shallow fry as well, make sure its lightly crisp in texture so that it tastes great in every bite with the curry.

Thai Red Curry:

Cook coconut milk in a steel vessel and stir when needed, cook it until its nicely cooked or the bubbles come up or starts leaving the oil.

To a large skillet, add the oil, onion, garlic, ginger and sauté over medium-high heat until they turn slightly brown.
Add the veggies and cook for 5 minutes.
Add the red curry paste ( along with 1tsp Red chilly powder), salt, pepper, palm sugar and cook for 3 to 4 minutes.